Mango almond macaroon torte

8 Servings

Quantity Ingredient
¼ cup Packed light brown sugar
1 teaspoon Minced fresh ginger
1½ tablespoon Fresh lime juice
3 larges Ripe mangoes
1 cup Blanced whole almonds
⅓ cup Matzo meal
¾ cup Plus 1 T granulated sugar
½ teaspoon Pure vanilla extract
½ teaspoon Grated lime zest
¼ teaspoon Kosher salt
3 larges Egg whites

Preheat oven to 350F. Lightly oil a 9-inch round metal cake pan or coat it with nonstick spray.

Put brown sugar, ginger and lime juice in a prepared cake pan and place over low heat. Cook, stirring, until the brown sugar melts and comes to a simmer. Remove from heat.

Core, peel and cut the mangoes into ¼-inch thick slices. Arrange slices over sugar muxture in pan in concentric circles. Place over low heat and simmer for 8 minutes. Remove from heat and set aside.

Place almonds in food processor and process until they can be pressed into a paste; this may take several minutes. Add matzo meal, sugar, vanilla, lime zest and salt. Process until combined.

In a small bowl, whisk egg whites until frothy. Add to food processor and process until smooth. Carefully spread alomnd mixture over the mangoes.

Bake for about 30 minutes, or until crust is lightly browned around edges.

Place on a wire rack and let cool in pan for 20 minutes. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cool completely before serving.

285 cal; 10 g fat; 6 g pro; 95 mg sod; 0 mg chol; 4 g fiber Reprinted from Eating Well Magazine, March/April 1997.

Posted to MM-Recipes Digest V4 #287 by Julie Bertholf <jewel1@...> on Nov 03, 1997

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